RAMPS BUTTER
Ramps season is in early spring. The flavor is similar to onions, particularly like scallions, but wilder. They can be used just like scallions. In Appalachia, they are so popular that festivals are dedicated to them. They've been a staple of Southern Appalachian cooking for generations. If ramps are unavailable, feel free to sub regular leeks or scallions. Ramps butter is a versatile spread. Use it in any way you would use butter and onion or garlic, such as garlic bread or to cook your breakfast eggs. Courtesy of Birdworms & Buttermilk.
Provided by Molly53
Categories Vegetable
Time 10m
Yield 16 Tablespoons
Number Of Ingredients 3
Steps:
- Blanch ramps briefly in boiling water; remove to an ice water bath to cool completely.
- Drain very well and squeeze as much water out of the ramps as possible prior to chopping.
- Add to remaining ingredients in a bowl; blend thoroughly with a spoon or spatula.
- Form mixture into a log shape on a piece of parchment.
- Roll tightly and twist both ends securely.
- Store in freezer until ready to use.
Nutrition Facts : Calories 102.2, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 101.3, Carbohydrate 0.2, Fiber 0.1, Sugar 0.1, Protein 0.1
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